Aloo Gobi

Ingredients · per serving

• 150 g Potatoes
• 1 small Tomato
• 2 cloves Garlic
• ¼ tsp Chilli powder
• 1 tsp Ground coriander
• 1.5 tbsp Vegetable oil
• 1 tsp Cumin seeds
• ½ tsp Garam masala
• 1 tsp Fresh ginger
• 150 g Cauliflower
• ½ tsp Turmeric
• small handful Fresh coriander
• to taste Salt
• 40 g Onion

Instructions

1. Cut the potatoes into 2cm cubes. Cut the cauliflower into similar-sized florets — use the stalk too, chop it small.
2. Heat the oil in a wide frying pan with a lid over medium heat. Add the cumin seeds — they'll sizzle within 10 seconds.
3. Add the finely chopped onion. Cook 5 min until soft.
4. Add the minced garlic, grated ginger, turmeric, ground coriander, and chilli (if using). Stir 30 seconds.
5. Add the chopped tomato. Stir for 2 min until it breaks down into the spice.
6. Add the potatoes first, stir to coat in the spice mixture. Cook 2 min.
7. Add the cauliflower and 3 tbsp water. Cover with the lid. Cook on medium-low heat 15 min, stirring twice. Add small splashes of water if it sticks.
8. Test the potato with a knife — should slide in easily. If still firm, cover and cook another 5 min.
9. Sprinkle the garam masala over the top. Stir once. Scatter coriander. Serve with rice or warm flatbread.

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